Mango Sticky Rice
Dive into this irresistible mango sticky rice! Warm coconut sauce, fluffy rice, and juicy mangoes - an iconic Thai dessert made with love in your own home.
Servings: 10 servings
Ingredients
- 2 cups sushi rice, or sticky rice
- 2 13.66-ounce can coconut milk, full fat
- ⅔ cup granulated sugar, ½ cup for less sweetness
- 1 pinch salt
- 3 ripe mangoes, sliced thin
- 1 teaspoon toasted or black sesame seeds, optional, for garnish
Instructions
- Add the rice to a medium-sized bowl and rinse 2-3 times before covering the rice with warm water. Cover and set aside to soak for at least 2 hours, or overnight.
- After the rice has soaked, line a colander or fine mesh sieve with cheesecloth or a thin, clean kitchen towel. Pour the rice into it and wrap it with the cheesecloth, squeezing to remove the excess water.
- Place a large pot on the stove with an inch or two of water in the bottom. Bring the water to a boil and place a steaming rack or basket in the pot. Place the rice still wrapped in the cloth in the basket and cover. Let steam for 20-25 minutes, or until the rice is translucent.
- Remove the rice from the heat, transfer to a medium bowl and cover.
- Prepare the coconut sauce by combining the coconut milk and sugar in a medium pot. Bring to a simmer over medium heat and cook for 3-4 minutes, until all the sugar is dissolved.
- Slowly stir the warm sauce over the warmed rice until all of the sauce has been absorbed into the rice. Scoop out portions onto plates or bowls and sprinkle with sesame seeds and serve with fresh mango on the side.
Nutrition
Calories: 227kcal | Carbohydrates: 53g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 7mg | Potassium: 135mg | Fiber: 2g | Sugar: 22g | Vitamin A: 672IU | Vitamin C: 23mg | Calcium: 13mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
